Date: Sun, 14 Sep 1997 08:46:54 -0700 (PDT)
-------------- BEGIN bread-bakers.v097.n056 --------------
001 - Alan Woods
Subject: soggy centers
Date: Tue, 09 Sep 1997 12:27:36 -0400
For the past couple of months, I've been getting soggy centers to loaves
baked for the appropriate time, at the appropriate temperature, which
sounded quite hollow when thumped. The only variables that are relatively
new (in the some 25 years of baking) are:
(1) use of some of the new fat-replacers (usually made from fruit); I've
used both the Smuckers brand and Wonderslim
(2) use of rice syrup or malt syrup for sweetner
(3) some new flours (organic rye and buckwheat from a mill in Wisconsin,
and a couple of King Arthur types not previously used).
But using these same variables usually produces a satisfactory loaf.
Anybody got any suggestions before I invest in a temperature probe?
Thanks--
Alan Woods
Jerome Lawrence and Robert E. Lee
Theatre Research Institute
1430 Lincoln Tower
1800 Cannon Drive
Columbus, OH 43210-1230
614/292-6614 vox 614/292-3222 FAX office
614/261-6268 vox 614/261-6456 FAX home
woods.1@osu.edu
--------------- MESSAGE bread-bakers.v097.n056.2 ---------------
From: Bonni Lee Brown
Subject: Looking for Russian Rye Bread recipe
Date: Sun, 07 Sep 1997 08:30:05 +0000
What a great site...I've only been here for a few weeks but enjoy your
posts and information. Maybe you can help me in my search.
I'm looking for a recipe for Russian Rye bread...not a black or marbled
bread, but a lightly colored rye with glazed crisp crust and both brown
and black caraway seeds. Does it ring a bell for anyone? I make bread
using a KitchenAid. Thanks in advance.
Bonni Brown
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From: Terry & Kathleen Schuller
Subject: Proofing Box
Date: Mon, 08 Sep 1997 16:51:32 -0500
Now that cooler weather is on its way you might want to make a proofing box
for your bread. The directions are in the archives of this list with the
title of How to Make a Proofing Box. When my husband made one for me a few
months ago we could not find a styrofoam big enough for my bread bowl, but
we did find a styrofoam rose cone in the hardware store that is perfect.
Kathleen
schuller@ix.netcom.com
--------------- MESSAGE bread-bakers.v097.n056.4 ---------------
From: Lee & Bill
Subject: home-made bread mixes for gifts
Date: Sun, 07 Sep 1997 18:49:23 -0700
Reggie,
What a great idea! My favorite basic french bread would lend itself
well for a mix. This recipe makes 2 lbs of bread:
4-3/4 c flour
2 TBS sugar
2 tsp salt
2 tsp yeast
1-3/4 c water
I usually add herbs to this (which I never measure, but about 2 tsp
total is pretty flavorful), and top with seeds. I've also substituted
or added whole wheat flour(up to 2 cups), wheat and/or oat bran, cheese,
oil, dried garlic and onions, even spinach powder (which turned the
bread green; I thought it looked gross, but everybody else liked it.)
My favorite herb combo is dried, minced garlic (or garlic powder), dill
weed, and dill seed.
I use a mix of seeds for the top, usually sesame, poppy, flax, and
caraway. These would look nice in a bow-tied cellophane bag!
Lee
------------
Reggie wrote: (snipped)
>would like to make some bread mixes to give people as gifts for the
>holidays. Does anyone have suggestions?? Exotic ingredients are fine. >I plan to put together baskets for the neighbors with a mix or two and >then they can make the loaves of bread when ever they prefer to eat them. > I will pre-package the yeast separately for them.
>
>So, please send any ideas you might have.
>Thanks,
>Reggie
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From: Terry & Kathleen Schuller
Subject: Converting bread machine recipes
Date: Mon, 08 Sep 1997 17:18:16 -0500
Joanna Joyce in digest 55
"was wondering if there are basic guidelines somewhere for converting bread
machine recipes to conventional recipes. I am definately a novice when it
comes to baking breads, and don't even have a clue where to start!"
I started to make bread about 25 years ago, stopped for a long time, and
then started again last winter. I too drooled over the bread machines and
then decided that I really didn't want one. Personally I enjoy the process
of making bread and being in control of it as much as possible. Plus so
many people seem to have a lot of problems with their machine.
Once you understand the breakmaking process it is not too difficult to
convert bread machine recipes to hand made ones. But I think you need to
understand the basic process first. Make some loaves by hand and then when
you are comfortable with breadmaking you can begin to convert. Some of the
things to consider in converting recipes include deciding which yeast to
use, what temp to make the fluids, how many times you want the dough to
rise, what size bread pans to use and at what temperature to bake the
bread. Making these decisions is easier when you are experienced. The
archives for this list have great basic recipes and you can find good
recipes and basic instructions for making bread on the Fleischmanns Yeast
website, www.breadworld.com.
Good luck!
Kathleen
schuller@ix.netcom.com
--------------- MESSAGE bread-bakers.v097.n056.6 ---------------
From: FiberArt
Subject: Fruit bread & bread mixes
Date: Sun, 07 Sep 1997 07:59:55 -0400
>Does anyone know where I could order a variety of bread mixes? I like to use
>these because I am lazy. The only ones I have found to date are at Walmart
>and they are your regular white, wheat, cinnamon raisen, etc. I am looking
>for variety of mixes at a resonable cost. Thanks.
>Bonnie Martin
Why not make your own? One day when you have time just make bags of dry
ingredients and label them. When you are then ready to mix breads just
grab one of your own bags. Will save them a bundle of money!
>I'm not yet ready to make an investment in a bread
>machine (Christmas is coming, maybe if I hint hard
>enough... :) ) and was wondering if there are basic
>guidelines somewhere for converting bread machine
>recipes to conventional recipes. I am definately a
They are one and the same. The main difference is that you use "liquid"
oil (melted butter, for instance) or liquid milk and scald in "over the
counter" recepies. With a bread machine there is no need as the yeast will
rise aprropriately enough during baking. I have a "circular" bread machine
(meaning it makes circular bread). I happen not to like the shape so only
use the machine to mix all the stuff up. I use the manual setting, take
out the dough, let it do it's last rising in a bread pan and bake in the oven.
>I usually make banana bread (quick bread) and add cranberries to it. I
>usually use fresh or frozen berries, but last week I made it with dried
>fruit and it turned out good, but a little more dry than usual. (I also
>overcooked it a little bit by accident, so the dryness may have been from
>that more than anything.) I don't change the banana bread recipe at all
Here is a easier method I just made with my cherry bread for breakfast this
morning :-). I soaked the cherries (dried) in the sugar and hot water for
15 minutes to "plump". I then added to the recepie. The water was
sufficient to cover the liquid and sugar content for the bread recipie.
Counteracts any "drying" in the recipie.
Cheryl
FiberArt@earthlink.net
http://home.earthlink.net/~fiberart/
Come visit us in #KnitSpin -- the IRC chat channel for fiber lovers on DALnet
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From: Terry & Kathleen Schuller
Subject: World Sourdoughs from Antiquity
Date: Mon, 08 Sep 1997 17:23:08 -0500
I bought Ed Wood's San Francisco sourdough culture and am now using recipes
from his book World Sourdoughs from Antiquity. I don't think that is works
to share his recipes on this list because they skip the basic first steps
and begin with "x cups culture from the first proof." However, I would
like to share recipes with others using his book. Please write via private
e-mail to exchange. Thanks much.
Kathleen
schuller@ix.netcom.com
--------------- MESSAGE bread-bakers.v097.n056.8 ---------------
From: bredlady@shreve.net (G Nuttall)
Subject: Re: Digest bread-bakers.v097.n055
Date: Thu, 11 Sep 1997 14:42:03 +0100
Sam wrote:
>From: Sam Hurwitz
>Subject: Damper
>Date: Sat, 30 Aug 1997 07:35:38 -0400
>
>For Bobbi whose mother needs a bread baked with practically nothing, there
>is a bread made in the Outback of Australia. They put it in a large can,
>seal the can, and place it in a bed of hot coals. In about twenty minutes,
>the bread is risen, removed from the can and eaten. It is a little heavier
>than we are used to but it is wonderful - especially aroound a campfire.
> Of course, it can also be made in an oven.
BE CAREFUL - using coffee cans becaue the lead sealants in the cans can
leach into the bread...
Damper is like a big loaf of biscuit dough and will hold it's shape when
baked on any type surface.
gg
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From: Robert Turnbull
Subject: Rye Bricks
Date: Thu, 11 Sep 1997 23:48:17 -0400
I've been having trouble getting rye bread to rise in my West Bend
(America's Best) bread machine. I have had consistently good results
with white and whole wheat however. The rye actually rises well after
mixing but fails to rise again after the first and second kneadings.
I have tried the following without success:
Increase sugar
Increase yeast
Different yeast (Red Star regular - and rapid rise)
Increased salt (extra 1/2t like all other West Bend recipes)
Additional Gluten (1 or 2T in place of equal amount of white flour)
Moisture levels appear similar to successful white and whole wheat
batches.
The West Bend recipe is as follows:
8 1/2 oz. water (I've tried whole milk and soy milk as well)
2 c white flour
1 c medium rye flour (I use dark rye)
2T sugar
1t salt
2t caraway seed
1T butter
2t yeast
I've added dough enhancer and gluten without much effect.
Other questions:
Would dark vs. medium rye have any effect? What is the difference
between medium and dark rye? Is it a milling difference or a different
variety of rye?
Any helpful suggestions would be appreciated.
Bob Turnbull
bturnbull@sirus.com
--------------- MESSAGE bread-bakers.v097.n056.10 ---------------
From: Reggie Dwork
Subject: Sun Nut Bread
Date: Fri, 12 Sep 1997 10:21:43 -0700
I have not made this yet but it looked good...thought I would share it with
all of you.
Reggie
* Exported from MasterCook *
Sun Nut Bread
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Whole Wheat Bread Machine
Bread Mailing List Breads
Grains/Nuts Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
POUND LOAF-----
3/4 Cup Water
1 3/4 Cups Bread Flour
1/2 Cup Whole-Wheat Flour
1 Tablespoon Nonfat Dry Milk
1/4 Teaspoon Salt
1 Tablespoon Applesauce
2 Tablespoons Honey
1/4 Cup Sunflower seeds
2 Teaspoons Yeast
put all ingredients into your baking pan of your machine according to your
machine manufacturer and start.
- - - - - - - - - - - - - - - - - -
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From: "Judi Boniface"
Subject: new style bread machines
Date: Sun, 7 Sep 1997 18:59:44 -0400
Hi,
I have been lurking here for months on end and finally decided to jump in.
I have the original "cheap" Zoji machine (the one that isn't
programmable). During the 4 or 5 years that I've had it I have replaced
the pan once, the paddle twice and the coupling set once. The machine
runs at the minimum of 1 loaf every other day, so it has really had a
workout and I have been happy with the quality of bread that comes out of
it. The parts I consider a minor inconvenience and the cost has been
reasonable to fairly cheap.
My question is now, should the machine break, what would I replace it
with? I found a website with the new Zoji machines that make a
traditional style loaf not the upright loaf I'm used to.
Questions:
1. Do new machines with the horizontal loaf shape really produce an even
loaf of bread?
2. I set the machine before I go to bed at night and wake up to the smell
of warm bread. This means that I'm not there to level or straighten out
the bread before it actually goes to the bake cycle, is that still needed
with the new machines?
3. Any other experiences with that style of machine?
Thank you in advance for your considerable expertise and advise.
--
Judi Boniface
Herkimer, NY
boniface@dreamscape.com
--------------- MESSAGE bread-bakers.v097.n056.12 ---------------
From: Sam Hurwitz
Subject: flour power
Date: Sat, 13 Sep 1997 07:11:57 -0400
Having been given barley, soy and garbanza flours for a present by my son,
(who is also on this list), I wondered if anyone had any special recipes
for breads utilizing these??
Tx
Sam
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From: Reggie Dwork
Subject: B/M Cornmeal Bread
Date: Fri, 12 Sep 1997 10:31:23 -0700
This looked good too!!
Reggie
* Exported from MasterCook *
B/M Cornmeal Bread
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Machine Bread Mailing List
Bread/Muffins/Rolls Grains
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----MEDIUM LOAF-----
1 Cup Water
1/4 Cup Vegetable Oil
1 Egg
2 Tablespoons Sugar
1 Teaspoon Salt
1 Cup Yellow Cornmeal
2 Cups Bread flour
1 1/2 Teaspoons Yeast
This loaf rises very high and is surprisingly good.
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From: "McColl Family"
Subject: Grain Mills
Date: Sun, 14 Sep 1997 19:32:48 +1200
I have been following with great interest the chat about grain mills. Here
in New Zealand the selection is almost nil so I really appreciate all the
posts on this subject. I have decided to import a machine and the one I am
leaning towards is "The Grainmaster Whisper Mill" I have been quoted $236
plus freight.
Is this a good price?. Is there any other machines that I should consider.
I will need a 220 volt model for use in New Zealand.
Great digest. Any help will be much appreciated.
Regards Rod
Sanyo Big Loaf Owner.
--------------- END bread-bakers.v097.n056 ---------------
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